Oasis chutney with coconut and dates

Yield: 25 Servings

Measure Ingredient
2¼ pounds Pitted dates; chopped (2 qts)
¾ cup Cocoonut; unsweetened
1 cup Fresh lemon juice
½ cup Fresh ginger root; grated
1 tablespoon Fennel seeds; ground
2 teaspoons Ground coriander seeds
1½ teaspoon Salt
1 cup Chopped fresh parsley

1. Process all the ingredients, except the parsley, in the bowl of a food processor. If the dates are dry, add small amounts of hot water.

2. Stir in the parsley.

Meal Planning *This quickly prepared chutney complements any curry. *Spread crackers with cream cheese and top with thin layer of this chutney.

*Preparation Time: 20 mins. *Per 2-oz serving: 135 cals, 1⅒ g fat, 158 mg sodium.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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